The A to Z guide to sides

Gratin of cauliflower and potatoes

White cauliflower from Wilson Farm White cauliflower from Wilson Farm (Wendy Maeda/Globe Staff)
November 17, 2010

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Serves 6

Salt and pepper, to taste
2 large Yukon Gold potatoes, peeled and left in cold water
1 large head cauliflower, cut into florets
2 tablespoons olive oil
Extra olive oil (for the dish)
1/4 cup grated Parmesan cheese

1. Bring a large saucepan of salted water to a boil. Cut the potatoes into 1-inch pieces. Add the potatoes to the water and return to a boil. Lower the heat, cover the pan, and simmer for 10 minutes.

2. Add the cauliflower to the potatoes. Cover and continue cooking for 5 minutes or until both vegetables are tender. Drain into a colander and return them to the pan. Add the olive oil, salt, and pepper. Mash with a potato masher until not quite smooth.

3. Turn on the broiler. Oil a 10-inch baking dish.

4. Transfer the cauliflower mixture to the dish. Sprinkle with Parmesan. Broil 6 inches from the element for 5 minutes, watching the dish carefully, or until the cheese browns.

Stephen Meuse